Nutritional quality, cost and availability of gluten-free food in England

Purpose Coeliac disease (CD) is a life-long condition requiring strict adherence to a gluten-free (GF) diet. Due to wide claims of availability and lower costs of gluten-free food (GFF) and clinical commissioning groups (CCGs) in England needing to save costs, access to prescriptions for patients with CD is being limited in England. The purpose of this paper is to investigate the availability and cost of GFF in an area where patients with CD have restricted access to prescriptions and to assess the nutritional composition of GFFs available in comparison with foods containing gluten (FCG). Design/methodology/approach Eight food categories that were representative of a range of commonly purchased GFFs were selected. Availability and cost of the cheapest and most expensive branded and non-branded GFFs and gluten containing equivalents were surveyed at physical stores (n=19) and online stores (n=8). The nutritional composition of some of the widely available GFFs identified (n=190) and comparable FCGs (n=218) were calculated using MyFitnessPal. Findings None of the budget stores or corner shops surveyed stocked any of the surveyed cereal-based GFFs. Online stores had more availability than physical stores; however, there was no significant difference in cost. GFFs cost, on average, 2.18 times more than FCG. When making nutritional comparisons with gluten-containing food, protein content was lower across 55 per cent of GFF categories. There was significantly less sugar in GF brown bread, crackers, and wholegrain pasta compared with those containing gluten (CG). Another main finding was GF ready-meals contained significantly less salt than ready-meals CG. Originality/value Limited resources and perceived wide availability of GF products resulted in reduced GF prescriptions to patients in England. The findings in this study revealed that there is no availability of cereal-based GFFs in budget stores, high cost and limited access to prescriptions can influence adherence to a GF diet and is most likely to affect patients from deprived groups. This study recommends that the prescription of GFF to patients with CD should be continued.

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The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread

Nutrition & Food Science ◽

10.1108/nfs-08-2018-0240 ◽

2019 ◽

Vol 49 (4) ◽

pp. 517-527 ◽

Cited By ~ 1

Author(s):

Katira da Mota Huerta ◽

Caroline Pagnossim Boeira ◽

Marcela Bromberger Soquetta ◽

Jamila dos Santos Alves ◽

Ernesto Hashime Kubota ◽

...

Keyword(s):

Design Methodology ◽

Nutritional Assessment ◽

Sensory Properties ◽

Gluten Free ◽

Main Ingredient ◽

Sensorial Analysis ◽

Content Type ◽

Significant Difference ◽

Nutritional Characteristics ◽

Sensorial Analyses

Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05). Findings In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05). Originality/value The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

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Examining prospective buyer attitudes toward four food product traits

British Food Journal ◽

10.1108/bfj-10-2018-0654 ◽

2019 ◽

Vol 121 (8) ◽

pp. 1936-1950

Author(s):

Ronald B. Larson

Keyword(s):

Consumer Preferences ◽

Food Preferences ◽

Food Product ◽

Free Food ◽

Internet Survey ◽

Limited Attention ◽

Gluten Free ◽

Environmental Preferences ◽

Content Type ◽

Privacy Concerns

Purpose Socio-demographic control variables are added to food attitude analyses to improve the understanding of consumer preferences. However, socio-demographics can provide an incomplete picture of prospective buyers. Including other variables in a food analysis may offer businesses, researchers and policymakers more insights into consumer food preferences. The paper aims to discuss these issues. Design/methodology/approach An internet survey of 725 adults in the USA was used to examine interest in four food traits that may be included in marketing claims: antibiotic-free meat, Humanely-raised meat, produce that could be traced back to the farm and gluten-free food. Besides standard socio-demographics, environmental preferences, impulsive buying, religiosity, spirituality, privacy concerns and social desirability bias (SDB) measures were used to predict buyer interest. Findings Some standard socio-demographics (e.g. gender, age and income), green attitudes, impulsive traits and concern for information privacy were associated with preferences for three of the food attributes. These linkages can help define useful segments. The results for the fourth food trait, gluten-free, should generate additional medical research. In addition, the SDB measure was significant, suggesting that social norms may favour these traits. Originality/value The four food traits studied in this research appear to be growing in the market and have had limited attention in prior research. Many of the independent variables (e.g. green attitudes, impulsive traits, privacy concerns) included in the models provided more information about consumer preferences and may be helpful in other food studies. The findings on gluten-free products should receive further study.

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Availability, cost and nutritional composition of gluten-free products

British Food Journal ◽

10.1108/bfj-05-2013-0131 ◽

2014 ◽

Vol 116 (12) ◽

pp. 1842-1852 ◽

Cited By ~ 20

Author(s):

Amanda Bagolin do Nascimento ◽

Giovanna Medeiros Rataichesck Fiates ◽

Adilson dos Anjos ◽

Evanilda Teixeira

Keyword(s):

Cluster Analysis ◽

Raw Materials ◽

Nutritional Composition ◽

Capital City ◽

Retail Stores ◽

Gluten Free ◽

Nutritional Content ◽

Free Products ◽

Content Type ◽

Significance Level

Purpose – A gluten-free diet is the only possible treatment for coeliac disease, but studies about the nutritional content of gluten-free products and coeliac individual's diet quality are scarce. The purpose of this paper is to evaluate the availability, price, and nutritional composition of gluten-free products in retail stores of a Brazilian capital city. Design/methodology/approach – All retail stores listed by the Brazilian Coeliac Association as gluten-free product selling places in the city of Florianópolis were visited. All available products were catalogued and their labels analysed for nutritional content. Similar gluten-containing products were systematically selected in order to allow comparisons. t-test, analyses of covariance, and cluster analysis were performed, all considering a 5 per cent significance level. Findings – Availability and variety of gluten-free products was limited and prices were high. Cluster analysis found similarities in the nutritional content of gluten-free and conventional food products, suggesting that although raw materials different than wheat were being employed, the composition patterns are the same. Certain advantages in the composition of gluten-free products were observed, regarding mainly calories and sodium, however, protein and dietary fibre values were inferior. Social implications – Results observed may negatively impact diet adherence and stimulate the intake of conventional products with harmful consequences to the quality of life and health of coeliac individuals. Originality/value – This paper conducted a careful evaluation of nutrition composition of gluten-free products from different categories, available in retail stores, which is rare in researches on this topic. Moreover, results call attention to the need of better care in product formulation and dietary guidance for coeliac individuals.

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Awareness of alternative gluten-free grains for individuals with coeliac disease

British Food Journal ◽

10.1108/bfj-05-2018-0329 ◽

2018 ◽

Vol 120 (12) ◽

pp. 2793-2803 ◽

Cited By ~ 2

Author(s):

Zainab Laheri ◽

Jan Mei Soon

Keyword(s):

Coeliac Disease ◽

Support Groups ◽

Consumption Rate ◽

Current Knowledge ◽

Autoimmune Disorder ◽

Free Food ◽

Gluten Free ◽

Content Type ◽

Job’S Tears ◽

Consumption Rates

Purpose Coeliac disease (CD) is a prevalent autoimmune disorder, affecting 1 in 100 of all individuals in the UK. Currently, the only treatment for CD is the complete avoidance of gluten, a protein commonly found in wheat, rye and barley. The use of alternative grains (AG) is highly recommended to individuals with CD to improve and diversify their diet. The purpose of this paper is to determine the current knowledge of the gluten-free diet (GFD), consumption rates of AG and awareness of AG, for individuals diagnosed with CD. Design/methodology/approach A total of 100 participants were recruited via local coeliac support groups as well as an “Allergy and Free From Show”, to participate in a survey. Consent was obtained from all organisations and all individual participants, prior to collecting data. The questionnaire consists of ten questions, related to participants’ demographic characteristics, knowledge of gluten-free food (GFF) and AG and consumption rate of AG. χ2 analyses were conducted to compare the variables between gender and time of diagnosis. Findings Overall, both genders possessed good knowledge of the GFD. Yogurt, vinegar and oats resulted in the highest incorrect responses. It was found that females possessed better knowledge of both GFF and AG. Rice, quinoa and corn were amongst the most popular AG consumed whilst job’s tears, fonio and sorghum were the least consumed grains. Females reported a higher consumption rate of AG than males. Additionally, those more recently diagnosed had poorer knowledge of the GFD, reduced consumption rates of AG and poor awareness of AG. Originality/value It can be suggested that the incorporation of AG into the diet can prove beneficial for coeliacs and that both knowledge and education play a fundamental role in determining consumption rates amongst individuals.

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Development of a Breadfruit Flour Pasta Product

Foods ◽

10.3390/foods8030110 ◽

2019 ◽

Vol 8 (3) ◽

pp. 110 ◽

Cited By ~ 3

Author(s):

Carmen Nochera ◽

Diane Ragone

Keyword(s):

Sensory Evaluation ◽

Value Added ◽

Free Food ◽

Nutritional Composition ◽

Gluten Free ◽

Artocarpus Altilis ◽

Sensory Qualities ◽

Local Use ◽

The Tropics ◽

Value Added Products

Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. ‘Ma’afala’, a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown.

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Effects of ingredients on sensory attributes of gluten-free breads available in the UK

British Food Journal ◽

10.1108/bfj-07-2018-0469 ◽

2019 ◽

Vol 121 (4) ◽

pp. 926-936 ◽

Cited By ~ 2

Author(s):

Leonardi Louis ◽

Ruth Fairchild ◽

Anita Setarehnejad

Keyword(s):

Food Industry ◽

Consumer Preference ◽

Quality Attributes ◽

Gluten Free ◽

Content Type ◽

Alternative Ingredients ◽

Significant Difference ◽

Crumb Structure ◽

The Uk ◽

Practical Implications

Purpose The purpose of this paper is to evaluate the effects of alternative ingredients in three different gluten-free breads (GFBs) available in the UK market with regard to their quality attributes and consumer preference. Design/methodology/approach Three different GFB samples purchased from a UK retailer were visually assessed. Their quality attributes and consumer acceptability were analysed via an untrained taste panel (n=35) on Day 1. Texture was compared using a texture analyser on Days 1 and 8, to examine the differences between samples and the effects of ingredients towards staling. Findings Results from visual inspection showed that ingredients affected the appearance of samples, in terms of crumb structure, and both crumb and crust colour. Firmness and springiness were significantly different (p<0.05, p=0.007) between samples on Days 1 and 8 although no significant difference existed within each individual sample. Sensory analysis showed no significant differences between samples with respect to denseness, chewiness, crumbliness, dryness and overall preference. Research limitations/implications The ingredient combination in each bread differed, and thus it is not clear if the results are due to the incorporation of individual ingredient or a combination of them. Practical implications Results of this study will help food industry to make an easier decision on gluten-free ingredients. Social implications It will help people with coeliac disease and those who wish to remove gluten from their diets. Originality/value Overall, the study showed that the use of different ingredients affected the appearance, firmness and springiness of three GFBs available in the UK market. However, it did not affect denseness, chewiness, crumbliness, dryness or consumer preference. This indicates that a number of ingredient combinations are possible in the manufacturing of acceptable GFB.

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Coconut meal: Nutraceutical importance and food industry application

Foods and raw materials ◽

10.21603/2308-4057-2019-2-419-427 ◽

2019 ◽

pp. 419-427 ◽

Cited By ~ 2

Author(s):

Karandeep Kaur ◽

Navnidhi Chhikara ◽

Poorva Sharma ◽

M.K. Garg ◽

Anil Panghal

Keyword(s):

Food Products ◽

Free Food ◽

Nutritional Composition ◽

Gluten Free ◽

Environment Friendly ◽

Tropical Regions ◽

Anticancer Effects ◽

The People ◽

Extruded Products ◽

Coconut Meal

In tropical regions coconut is the tree of great significance: it provides millions of people with food, employment, and business opportunities. The fruit is referred to as ‘miracle fruit’ due to its inherent rich profile of macro- and micro-nutrients for human nutrition and health. Different products, such as coconut water, milk, raw kernels, oil and desiccated coconut are commercially processed. Coconut flour is a byproduct of coconut milk and oil industry which is made from coconut meal leftover after processing. Being a rich source of dietary fibre and protein, it has found numerous applications in different functional foods. Coconut flour can be successfully incorporated into various food products, such as bakery, extruded products, snacks, and sweets. It has antidiabetic and anticancer effects, prevents cardiovascular diseases, and improves immune function. Coconut flour is also gluten-free and its nutritional composition is quite comparable to that of wheat flour. Gluten-free food products enriched with coconut flour are a healthy and viable option for the people with celiac disease. In this paper, we summarised the present use of coconut flour. There is an apparent need to convert the food processing byproducts into functional ingredients in order to implement their environment-friendly and efficient utilisation.

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Effect of overripe banana in developing high dietary fibre and low glycaemic index cookie

British Food Journal ◽

10.1108/bfj-12-2019-0934 ◽

2020 ◽

Vol 122 (10) ◽

pp. 3165-3177

Author(s):

Yee Vern Ng ◽

Tengku Alina Tengku Ismail ◽

Wan Rosli Wan Ishak

Keyword(s):

Dietary Fibre ◽

Glycaemic Index ◽

Nutritional Composition ◽

Partial Replacement ◽

Food Ingredient ◽

Content Type ◽

Sensory Acceptability ◽

Significant Difference

PurposeDemand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of type 2 diabetes mellitus. Overripe banana has been discarded due to its low quality and appearance. However, overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient in bakery product. Thus, the study aims to determine the nutritional properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated with overripe banana sweetener (OBS) as partial replacement (10, 15 and 20%) for table sugar and utilization of overripe banana residue (OBR) as partial replacement (8%) for wheat flour.Design/methodology/approachNutritional composition was analysed using AOAC methods and sensory acceptability using 7-point hedonic scaling method. In Vivo GI determination was continued according to FAO/WHO method.FindingsIncorporation of OBR and OBS significantly (p < 0.05) increased nutritional values of chocolate cookies. Chocolate cookies formulated with 8% OBR +20% OBS recorded the highest TDF (7.80%) and ash (1.47%) content. Sucrose content of chocolate cookies was reduced significantly with increasing level of OBS. Sensory scores for control and 8% OBR-incorporated cookie were not significant difference for all the sensory attributes. Moreover, incorporation of OBS up to 15% produced higher scores in term of aroma, flavour and overall acceptance. Three formulations of chocolate cookies (control, 8% OBR and 8% OBR +15% OBS) were selected for GI testing and recorded GI values of 63, 56 and 50, respectively.Originality/valueOverripe banana can be used as a food ingredient in developing high fibre and low-GI cookie.

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Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana

Nutrition & Food Science ◽

10.1108/nfs-03-2020-0082 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Munir Anil ◽

Yusuf Durmus ◽

Zekai Tarakci

Keyword(s):

Celiac Disease ◽

Xanthan Gum ◽

Guar Gum ◽

Locust Bean Gum ◽

Gluten Free ◽

Corn Flour ◽

Free System ◽

Content Type ◽

Significant Difference ◽

Locust Bean

Purpose Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten. Design/methodology/approach Hydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder. Findings The pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana. Originality/value This study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

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